Bread
Japanese: パン
A food made by fermenting dough of flour, water, and yeast, then baking. Carbon dioxide from yeast causes the dough to rise.
The history of bread stretches back thousands of years to ancient Egypt. Yeast breaks down sugars in flour, producing carbon dioxide and alcohol. CO2 is trapped within the gluten network, causing the dough to rise, while alcohol evaporates during baking. Organic acids and amino acids generated during fermentation shape its distinctive flavor. Different combinations of grain and yeast have formed the foundation of food cultures worldwide. Bread became widespread in Japan during the Meiji era, with unique forms like anpan and shokupan developing. Recently, interest in sourdough and natural yeast breads has grown, with more enthusiasts exploring fermentation's depth.